This is a really easy one pot chilli. There are a few ingredients but it is relatively simple to make. I love the combination of the chilli and sweet potato and you defiantly don’t miss having meat on your plate with the chunky potato and bean combination.

I originally made this with two whole jalapenos and gosh was it hot! I’ve toned down the recipe below but if you like it extra hot add more chilli, but taste as you go.

It can be served as is or with a dollop of plain yogurt, over rice or with homemade tortilla chips.

This recipe freezes well so i like to make extra for lunches. You could also try using leftovers as a vegetarian enchilada filling, drizzling the soup-sauce over the top with low fat cheese.